Cream Cheese Chicken and Vegetable Soup

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This picture and recipe came from melskitchencafe.com, and it was great. I give it an 8. I will put my changes or things I will change for next time in bold below. Also, I will add corn to this, and possibly more vegetables. It was great, but it needed more substance. Sweet potatoes would be good, and even things like green beans would be great.

Cream Cheese Chicken and Vegetable Soup

Yield: Serves 4 we fed 6 with this

Cream Cheese Chicken and Vegetable Soup

Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.

Ingredients

  • 2 tablespoons butter I cut this down a slight bit
  • 1 yellow onion, finely diced
  • 2 cloves garlic, finely minced
  • 2 stalks celery, diced I would double this at least
  • 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots) I would double or triple this
  • 3 cups chicken broth I added about 1/2 cup more
  • 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them) I used 3
  • 1 cup milk (1% is my milk of choice) I used 1% and it was fine
  • 4 tablespoons flour I only used 1 T. flour and it was plenty thick
  • 1 (8 oz. package) regular or light cream cheese I used light
  • 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced we got a rotisserie chicken from Costco—super easy

Directions

  1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
  2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
  3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
  4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

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2.2

http://www.melskitchencafe.com/2010/10/cream-cheese-chicken-and-vegetable-soup.html

picture and recipe retrieved 11-16-2013 from http://www.melskitchencafe.com/2010/10/cream-cheese-chicken-and-vegetable-soup.html

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